Quality Characteristics and Antioxidant Properties of Muffins Enriched with Date Fruit (Phoenix Dactylifera L.) Fiber Concentrates

27 Páginas; 4 Tablas; 1 FiguraSecondary varieties of date from Tunisia are underutilized due to their low commercial quality. Fiber concentrates (DFC) can be obtained from these fruits after a steam pretreatment. DFCs were evaluated as a source of antioxidant dietary fiber for bakery products. Muffins were prepared with 2.5 and 5% flour substitution with DFCs obtained by treatments at 165 and 180C. The DFC-doughs presented a similar yield to the control but the muffins reached a lower volume. The density increase did not imply an increase in texture. In fact, the muffins with DFC-165 were the softest tested, although they had lower cohesiveness and springiness. The proximate composition was similar among samples. The DFC-muffins had higher antioxidant capacity than the control, and obtained good scores in the sensory evaluation. DFC-165 is a valuable ingredient for baked goods, but its effect on fat rancidity and staling delays should be confirmed.This research was supported by the Banq Islamique de Développement BID (Saudi Arabia REF. 36/11201707). There are no conflicts of interest to be declared.Peer reviewe